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Prep Time
15 mins
Total Time
30 mins


1/2 cup
cilantro, divided
125 mL
1 tsp
vegetable oil
5 mL
1/4 cup
thinly sliced green onions, white and green parts separated
60 mL
1 tbsp
Roasted Garlic Seasoning Paste
15 mL
1 1/3 cups
rotisserie chicken, skin and bones removed and meat shredded
325 mL
1 cup
Roasted Tomato Chipotle Salsa, divided
250 mL
Original Flatbread
3/4 cup
Au Gratin Shredded Cheese Blend
175 mL


Step 1

Preheat oven to 400°F (200°C). Chop half the cilantro. In a medium skillet, heat oil and sauté the chopped cilantro, white parts of onions and garlic paste until onion is softened, about 1 to 2 min. Stir in shredded chicken and 3/4 cup (175 mL) salsa and cook on low heat for another 1 to 2 min.

Step 2

Place flatbread on a parchment paper-lined baking sheet, spread with remaining salsa and top with chicken mixture. Sprinkle cheese over top and bake for 5 to 7 min. or until cheese is melted and golden.

Step 3

Top with remaining cilantro and onion. Slice into 8 strips and serve warm.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
8 g
Saturated Fat:
2.5 g
20 g
1 g
30 mg
13 g
570 mg
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